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Roasted Brussels Sprouts

Gluten Free Roasted Brussels Sprouts Recipe

               
Roasted Brussels Sprouts
It is hard to beat the smoky-sweet char of perfectly roasted Brussels sprouts. Learn the secrets to making this beautifully simple dish loaded with fiber and big flavor.
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Ingredients
Recipe yields 8 servings
3 small red onions, sliced into 1/4-inch wedges
1/4 cup olive oil
1/4 tsp black pepper
4 pints Brussels sprouts
1/4 cup chopped pecans or walnuts
1/8 tsp salt
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Directions
Step 1

Preheat oven to 425°. In a bowl, toss onions with 1 tablespoon olive oil and season with 1/8 teaspoon black pepper. Spread onions on a rimmed baking sheet and bake for 15 to 20 minutes, or until translucent.

Step 2

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut Brussels sprouts in half.

Step 3

In the same bowl, toss Brussels sprouts with remaining 3 tablespoons olive oil, nuts, salt and remaining 1/8 teaspoon black pepper. Transfer to baking sheet with onions and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, about 30 minutes.

Time: 50 minutes
Servings: 8
Calories: 132
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:132
total fat:10g
sat fat:1g
cholesterol:0mg
sodium:60mg
total carb:11g
fibers:4g
proteins:4g

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Gluten Free Roasted Brussels Sprouts Recipe
Ingredients
Recipe yields 8 servings
3 small red onions, sliced into 1/4-inch wedges
1/4 cup olive oil
1/4 tsp black pepper
4 pints Brussels sprouts
1/4 cup chopped pecans or walnuts
1/8 tsp salt
Directions
Step 1

Preheat oven to 425°. In a bowl, toss onions with 1 tablespoon olive oil and season with 1/8 teaspoon black pepper. Spread onions on a rimmed baking sheet and bake for 15 to 20 minutes, or until translucent.

Step 2

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut Brussels sprouts in half.

Step 3

In the same bowl, toss Brussels sprouts with remaining 3 tablespoons olive oil, nuts, salt and remaining 1/8 teaspoon black pepper. Transfer to baking sheet with onions and toss to combine. Roast, tossing occasionally, until vegetables are tender and caramelized, about 30 minutes.

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